|Olive oil||2 Tablespoon|
|Finely chopped onion||1 Cup (16 tbs)|
|Finely chopped carrot||1⁄2 Cup (8 tbs)|
|Crushed dried basil||2 Teaspoon|
|Finely chopped parsley||2 Tablespoon (Flat Variety)|
|Bay leaf||1 Medium|
|Italian plum tomatoes||1 Can (10 oz)|
|Tomato paste||1 Tablespoon|
|Freshly ground black pepper||To Taste|
|Flat anchovy fillets||3 , drained, rinsed in cold water and finely chopped to make about 1 teaspoon|
|Hot red pepper flakes||1⁄4 Teaspoon|
1. Barely heat the olive oil and butter in a heavy 10 inch skillet. Add the onion and, stirring occasionally, cook over low heat for 10 minutes until soft and opaque but not brown. Stir in the carrot, cook for 4 minutes longer; add the basil, parsley, and bay leaf. Simmer a moment or two, stirring constantly.
2. Add the tomatoes with their liquid. Raise the heat and bring the mixture to a boil, meanwhile mashing and breaking up the tomatoes with the back of a large spoon. Stir in the tomato paste and a liberal grinding of pepper. Cook the sauce over moderate heat (it should cook fairly briskly, not simmer) for 30 to 45 minutes, or until most of the liquid in the pan has evaporated and the sauce has become a coarse puree thick enough to hold its shape lightly in a spoon. Watch carefully for any signs of burning and lower the heat if necessary.
3. Puree the sauce in a food mill (not a blender, which would liquify it too much). Discard any vegetables remaining in the mill or sieve and return the sauce to the pan. Bring it to a simmer over low heat; stir in the anchovies and the pepper flakes. There should be about 2 cups of smooth, thick sauce in the pan; if there is more, and it seems thin or watery, boil rapidly uncovered until it thickens and has boiled down to about 2 cups. Stir frequently and watch for burning. Adjust salt seasoning.